CURING PORK 291 
Thoroughly mix the salt, pulverize saltpetre and sugar 
(either brown or white, brown preferred), and rub the mixture 
into each ham and shoulder. Pack all meat, ham, shoulders, 
bacon and jowls in the same vessel. Put the skin side down on 
all but the top layer; here put skin side up. Weight this down 
with hard-burned tile or brick, or some hardwood. Never use 
pine wood or limestone, 
Boil the six gallons of water to make sure that it is absolutely 
pure. While the water is still warm, dissolve the ingredients 
left after rubbing the meat in it, and after it has cooled pour the 
brine over the moat. Be sure that all the meat is covered 
with the brine. Sc+ ina cool place to cure four days to the pound. 
In seven days repack the meat and leave out the small 
pieces. Use the same brine in repacking unless it is sour or ropy. 
Sour brine should be thoroughly boiled before using again. It is 
safer to make new brine, scald the barrel thoroughly and wash 
the ineat thoroughly. In case a new brine is made, do not make 
it quite so strong as the first, and do not leave the meat in quite as 
long as would have been done with the first brine. About three 
days to the pound should be sufficient. The meat should be re- 
packed again on the 24th day and the bacon removed. After 
the meat comes out of the cure, wash thoroughly and hang up 
to drip about twenty-four hours before smoking. 
REVIEW. 
1. Give directions for cooling fresh meats before curing. 
2. What are suitable vessels for meat curing? How prepared fur use? 
3. Compare brine curing with dry curing for farm use. 
4. Tell of the dangers associated with its use. 
5. Give directions for treatment of plain salt pork. 
6. Tell of the treatment of cooled meat to produce sugar-cured hams 
and bacon. 
7. Give the treatment for producing dry-cured pork. 
8. Describe the essentials of a good smoke-house. 
9. Tell how to carry on the smoking process. 
10. How should smoked meats be kept? 
11. What fats are best for lard? 
12. Tell how it is tried out. 
